A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1991
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.

  • Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  • Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.

Tips

Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutrition Facts

304 calories; protein 27.8g 56% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 2.5g; fat 10g 15% DV; saturated fat 1.3g 7% DV; cholesterol 62.7mg 21% DV; vitamin a iu 294IU 6% DV; vitamin c 5.1mg 9% DV; folate 58.5mcg 15% DV; calcium 28mg 3% DV; iron 2.2mg 12% DV; magnesium 40.6mg 15% DV; potassium 589.8mg 17% DV; sodium 562.1mg 23% DV; thiamin 0.2mg 21% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2017
I got this recipe years ago from the magazine and I have made it for years for my family and they all absolutely love it. I serve it with rice-a-roni and it is always a hit. Read More
Rating: 4 stars
04/25/2015
Such a Lovely Dish The meal was lovely the chicken was tender and the sauce was thick. It smelled lovely but the white wine taste and smell was prominent. As a none drinker this put me off a little. I read the last review about it being bland so I used a thick chicken stock and dry parsley to give it that extra kick. This meal went down as successful with my parter (a.k.a my guinea pig). Pros: Texture of the chicken and the sauce Cons: White wine taste is prominent Read More
Rating: 4 stars
10/28/2013
Followed the recipe exactly. I used low sodium chicken broth and thought it need a little more flavor perhaps add a little salt. Overall excellent recipe. I served over spaghetti noodles with a beet salad. Pros: Quick easy nutritious Cons: Need a little more flavor. Read More
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